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This dish was discovered in my Rachel Ray cookbook: 30-Minute GET REAL Meals. We have made this about three or four times in the last month (THANK YOU RACHEL!!!). It is soo good and actually healthy too!! It’s great served as a side dish to just about any meal and you get your veggies in too! This is very easy to prepare. I suggest doing the prep ahead of time. I use a Chopper–this one–for all the veggies which saves alot of time! This is a super enjoyable dish that will become a staple in your household if you give it a try!

Ingredients:

• 1 tbsp extra virgin olive oil
• 2 tbsp butter
• 2 tbsp fresh thyme leaves
• 1 small zucchini, diced
• 1 red bell pepper, cored, seeded, and diced
• 1 small yellow onion, diced
• 1/2 c. rice (we use basmati or jasmine rice)
• 1 small head cauliflower, cut into small florets
• 2 c. chicken stock or broth (for a true vegetarian meal, use vegetable broth)
• freshly ground black pepper
• 1/4 tsp. saffron threads (a healthy pinch)

Directions:

1. Heat a deep, medium-size skillet over medium-high heat.
2. Add a tablespoon of extra virgin olive oil and the butter. When the butter melts into the oil, add the thyme, zucchini, bell pepper, onion, and rice.
3. Stir and sauté the mixture for three minutes, then add the cauliflower and chicken broth and season with salt and pepper. Stir in saffron threads and bring the liquid to a bubble.
4. Cover the pan tightly and reduce the heat to simmer. Cook for 17 minutes or until the rice is tender.